Tabbouleh Salad

Tabbouleh Salad

Tabbouleh Salad

Tabbouleh salad. A beautiful dish full of goodness and freshness. How can you do justice to this salad in words? I believe the Lebanese invented this dish. I am a big lover of Lebanese food, and you can often find this in Turkish restaurants too. I like to serve tabbouleh salad when we’re having a BBQ. It’s really refreshing and always reminds me of hot summers – in the UK? Well…. sometimes!.

The Arabic word tabbūle is derived from the word taabil, meaning seasoning. It can also be spelled tabouleh or tabouli. In the Arab world, particularly Iraq, Syria, Jordan, Lebanon, and Palestine it is usually served as part of a meze.

It’s very easy to decorate, and it goes well with all kinds of meat. I realise that traditionally you don’t soak the Bulgur wheat, but I do prefer to. Some people use all kinds of ingredients like peppers, cucumbers and spring onion but I like it ‘as mama made it.’
I think we all have our way of making what we like with a twist or an adjustment of some sort, but I like to keep the dish as close to the original as possible, so most of time I do. Nothing complicated about this tabbouleh salad – nice and simple and quick to make – great if time is tight for you as it often is for me.

First soak half a cup of bulgur/cracked wheat in hot water. After 5 mins, fork it out and then let it absorb the rest of water. Take a large clean bowl and add in all the ingredients and mix well. There - really quick Done.

You can serve this beautiful dish on a decorative plate and garnish it with lemon wedges. I have also served tabbouleh on a bed of lettuce.

Recipe Notes

Make sure you chop the salad ingredients very finely, you can see I have not done this...... I think I need to sharpen my knife!

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About me

My name is Sally, and this month I have lots of new recipes to share with you. Cooking has always been an important part of my life, and I really enjoy creating new dishes. I would welcome your comments good or bad - this is how we learn to improve.